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Scallop Gratins with Lemon-Garlic Bread Crumb

Scallop Gratins with Lemon-Garlic Bread Crumb

Get Ready

Servings: Serves 4Learn How to Scale This Recipe

Prep Time: 10 minutes

Cook Time: 12 minutes

Ingredients: Add ingredients to List

4 tablespoons minced flat-leaf parsley
4 tablespoons Unsalted butter, at room tempature, divided
1 tablespoon finely chopped shallots
4 teaspoons minced garlic (about 2 medium cloves)
1 1/2 teaspoons grated lemon zest
1 dash kosher salt
1 1/2 tablespoons Olive oil
1 1/2 cups fresh coarse bread crumbs
1 1/2 lbs fresh sea scallops , side muscles removed
1 dash freshly ground black pepper

directions:

1. Combine parsley, 3 tablespoons of butter, shallots, garlic, lemon zest, and 1/2 teaspoon of salt in a small, nonreactive mixing bowl. Mix well with a fork or spoon to blend. (The butter mixture can be made 1 day ahead. Cover tightly and refrigerate. Bring to room temperature before using.)
2. Heat oil in a medium, heavy frying pan over medium heat. When hot, add breadcrumbs and cook, stirring constantly, until they are crisp and a rich golden brown, for 3 to 4 minutes. Transfer bread crumbs to a dinner plate. (The bread crumbs can be prepared 3 hours ahead. Cover with plastic wrap and leave at room temperature.)
3. Arrange a rack at center position and preheat the oven to 400 degrees. Using some of the seasoned butter, grease the bottoms and sides of four individual gratin dishes or 1 cup ramekins. Divide scallops evenly among the dishes, placing them so they fit tightly in a single layer in each dish. Pat one-fourth of seasoned butter on top of each portion, pushing some of the butter down into the crevices between the scallops. Salt and pepper scallops well. Divide bread crumbs evenly and spread on top of scallops in each dish. Cut remaining tablespoon of unseasoned butter into cubes and dot each portion with them.
4. Place dishes on a baking sheet and roast until scallops are cooked through,about 12 minutes. To check for doneness, gently pierce the bread-crumb layerwith a small knife to see if scallops beneath are opaque. Serve immediately.
Hannaford Organic & Natural Magazine, February 2012

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Quantity Ingredients  
4 tablespoons minced flat-leaf parsley  
4 tablespoons Unsalted butter, at room tempature,  
1 tablespoon finely chopped shallots  
4 teaspoons minced garlic (about 2 medium cloves)  
1 1/2 teaspoons grated lemon zest  
1 dash kosher salt  
1 1/2 tablespoons Olive oil  
1 1/2 cups fresh coarse bread crumbs  
1 1/2 lbs fresh sea scallops , side muscles remove  
1 dash freshly ground black pepper  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 461 kcal (23%)
Calories from Fat 243 kcal (0%)
Total Fat 27 g (41%)
Saturated Fat 16 g (80%)
Cholesterol 92 mg (30%)
Sodium 656 mg (27%)
Total Carbohydrates 42 g (14%)
Dietary Fiber 6 g (24%)
Protein 42 g (70%)
Vitamins
Vitamin A 809 IU (16%)
Vitamin C 16 mg (26%)
Minerals
Calcium 138 mg (2%)
Iron 11 mg (18%)
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